Cooking Tips

Like deciding whether you should wear your turquoise or coral tank top, summer demands making tough calls (it isn’t all just hanging out by the pool). The same is true for which totally indulgent ice cream sundae you should pile up for yourself and your friends and the kids. READ MORE

As Spumoni and Rocky Road were to earlier generations, the s’more is to ours. The blend of graham cracker, drippy chocolate, and toasted marshmallow has become a flavor in its own right, present at camp cookouts and, in modified form, in fancy restaurants. Here, our visiting food maker Kim Laidlaw turns the s’more into a crazy stack of a sundae whose only justification is that it’s a crazy stack of a sundae (oh, and summer, obviously). READ MORE

One of my favorite drinks at a very nice bar in California called Prizefighter is the Butchertown. It’s one of many variations on the Manhattan served up by modern mixology—the Manhattan has withstood a lot of tinkering since it appeared in print in 1882, but at heart it’s whiskey, vermouth, and bitters. Prizefighter eighty-sixes the vermouth and substitutes sherry (like vermouth, a fortified wine) and a bit of Cointreau. READ MORE

Some days a milkshake is what you need, other days—like today, when it’s 93 degrees Fahrenheit with 41 percent humidity in New York City—only an ice pop will do. Fortunately Kim Laidlaw, who developed our chai milkshake recipe, worked out a variation for ice pops. They’re super easy, and all you need are pop molds, a freezer, and time. READ MORE

Ah, the World Cup. Even if you’re not a slave to your bracket, chances are you’ll stay current, if only out of a voyeuristic sense of global adventure. Speaking of which, we’ve come up with a sort of bracket of our own, a menu inspired by six national teams. READ MORE

I've been on a taco quest in the past couple of weeks, playing around with breakfast tacos and trying to come up with a great vegetarian taco that isn't just a bunch of sautéed zucchini and peppers wrapped in a tortilla. I think I've done it. READ MORE

I put together a set of savory oatmeal toppings a few years ago titled Oatmeal for Dinner. I remember adding sausage as a topping and thinking it would be great to get the sausage flavor into the oats themselves, instead of just sitting on the surface. That's how this recipe was born. READ MORE

Tacos and fried eggs are my two favorite things: Why not combine them? So I came up with these seven variations on the breakfast taco, all of them topped with an egg fried sunny-side up. I think the best thing about fried egg tacos is what happens to the yolk: It breaks when you pick up the taco, coating the filling with a rich yellow sauce. READ MORE

It’s hot outside and I’m sweating up a storm, which can only mean one thing: cold soup season! Thanks to hungry and hot contributors to our community discussion boards, I’ve got seven new ways to chill out this summer. READ MORE